By Bobby Flay

I’m going to put a new and colorful twist on southwestern cuisine," said Bobby Flay, host of Food Network’s FoodNation and Boy Meets Grill, just before the 1991 opening of the now-celebrated Mesa Grill.

Combine vinegar, sage, garlic orange zest, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified.

Stuffed Chicken Breasts

4 (8 ounces each) boneless, skinless, chicken breast

4 slices (2 ounces) prosciutto

2 ounces fontina cheese, coarsely grated

4 fresh sage leaves

12 wooden toothpicks, soaked in water for 5 minutes

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

grilled orange wedges

Heat grill to high. Pound each chicken breast between sheets of wax paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness.

Lay each chicken breast out on a flat surface, and top each breast with a slice of prosciutto, some grated fontina cheese, and 1 sage leaf. Roll each breast up crosswise, and secure with a few toothpicks by threading them through the seam side of each breast.

Brush chicken with olive oil and season with salt and pepper. Grill for 6-8 minutes, turning as needed, until golden brown on all sides and cooked through. Remove chicken to a platter and drizzle each breast with 2 tbsp. of the sage-orange vinaigrette, let rest 5 minutes.

Garnish with grilled oranges wedges. Serve remaining vinaigrette on the side, if desired, or cover and refrigerate for up to 2 days.